Butter Pecan Sheet Cake

Learn how to prepare one of the healthiest and most delicious desserts, with this Butter Pecan Sheet Cake recipe.

Prep Time: 15 min | Cook Time: 25 min

Ingredients:

2 cup Light Brown Sugar

1 cup Vegetable Shortening

1 cup Warm Water

2 Large Eggs

3 cup Flour

2 tsp Cinnamon (Ground)

2 tsp Nutmeg (Ground)

1 tsp Baking Soda

1 tsp Kosher Salt

2 cup Pecans (Chopped)

Frosting:

1 ½ cup Unsweetened Coconut

3 tbsp Unsalted Sweet Cream Butter (Melted)

1 ½ cup Powdered Sugar

¼ cup Whole Milk

2 tsp Pure Vanilla Extract

1 cup Chopped Pecans

Directions:

Step 1. Preheat oven to 350 degrees and spray a 9×13 baking dish with pam baking spray.

Step 2. Using a large bowl, beat together until combined and smooth the sugar and shortening.

Step 3. Beat in the warm water and eggs until combined.

Step 4. In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.

Step 5. Gradually beat in the dry ingredients into the wet until combined.

Step 6. Fold in the 2 C chopped pecans.

Step 7. Scoop the batter into the baking dish and bake in the oven for 18-22 minutes or until a toothpick comes out clean.

Step 8. Once baked, allow to cool on the counter for 10 minutes while you make the frosting.

Frosting directions:

Step 1. Using a large bowl, mix together all frosting ingredients until combined. Spread evenly over the cake

Step 2. Serve warm with some vanilla bean ice cream and whipped cream!

Remember to save it to pinterest!

Butter Pecan Sheet Cake

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Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 cup Light Brown Sugar
• 1 cup Vegetable Shortening
• 1 cup Warm Water
• 2 Large Eggs
• 3 cup Flour
• 2 tsp Cinnamon (Ground)
• 2 tsp Nutmeg (Ground)
• 1 tsp Baking Soda
• 1 tsp Kosher Salt
• 2 cup Pecans (Chopped)

Frosting:

• 1 ½ cup Unsweetened Coconut
• 3 tbsp Unsalted Sweet Cream Butter (Melted)
• 1 ½ cup Powdered Sugar
• ¼ cup Whole Milk
• 2 tsp Pure Vanilla Extract
• 1 cup Chopped Pecans

Instructions

1. Preheat oven to 350 degrees and spray a 9x13 baking dish with pam baking spray.
2. Using a large bowl, beat together until combined and smooth the sugar and shortening.
3. Beat in the warm water and eggs until combined.
4. In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
5. Gradually beat in the dry ingredients into the wet until combined.
6. Fold in the 2 C chopped pecans.
7. Scoop the batter into the baking dish and bake in the oven for 18-22 minutes or until a toothpick comes out clean.
8. Once baked, allow to cool on the counter for 10 minutes while you make the frosting.

Frosting directions:

1. Using a large bowl, mix together all frosting ingredients until combined. Spread evenly over the cake
2. Serve warm with some vanilla bean ice cream and whipped cream!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 735Total Fat: 47gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 49mgSodium: 261mgCarbohydrates: 75gFiber: 5gSugar: 45gProtein: 8g